Recipe

Chocolate raspberry brownies

  • 45 mins cooking
  • Makes 16 Item
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Ingredients

Chocolate raspberry brownies
  • 155 gram butter, chopped
  • 345 gram dark eating chocolate, chopped
  • 1 cup (220g) caster sugar
  • 2 eggs
  • 1 1/4 cup (185g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 200 gram fresh or frozen raspberries
  • 2 teaspoon cocoa powder

Method

Chocolate raspberry brownies
  • 1
    Preheat oven to 180ºC. Grease a deep 20cm square cake pan; line base and sides with baking paper, extending paper 5cm above long sides.
  • 2
    Combine butter and 200g of the chocolate in a medium saucepan; stir over low heat until smooth. Cool 10 minutes.
  • 3
    Stir sugar, eggs, sifted flours, raspberries and remaining chopped chocolate into chocolate mixture; spread into pan. Bake about 45 minutes.
  • 4
    Cool in pan before cutting into 16 slices. Dust with sifted cocoa before serving.

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